To make the paste, blend all the ingredients to a coarse paste and season with pepper. Rub the paste into the pork chops and marinate overnight.

Heat a barbecue or chargrill pan to high. Spray the chops with cooking oil and cook for 3–4 minutes each side until just cooked through. Cover with foil and set aside to rest for 5 minutes.

While the pork is resting, drain the mushrooms, reserving the soaking water, and slice thickly. Measure out 4 tablespoons of the soaking water into a jug, being careful not to get any of the sediment from the bottom, then mix this with the soy and fish sauces and set aside.

Place a large wok or frying pan over high heat. Add the oil, lemongrass, garlic and chilli and cook for 1 minute. Add the carrot and cook for 1 minute before adding the snowpeas, beans and spring onion. Toss and cook the vegetables for 1 minute, then pour in the sauce and toss quickly to combine. Cover and cook for 3–4 minutes until the vegetables are tender, then season with pepper.

Serve the pork chops and vegetable stir-fry with lime wedges alongside, if liked.